Chef Griffith puts an innovative spin on traditional sushi, combining time-honored Japanese technique with classic American flavors. She fills her rolls with premium Dean and DeLuca ingredients, including Berkshire bacon; savory roasted chicken; juicy steak; and sautéed vegetables instead of with raw fish. And, she uses Origami Foods’ all natural vegetable-based wraps to substitute seaweed.
“It is part of our mission at Dean and DeLuca to discover the newest, most interesting, and highest quality foods from coast-to-coast and all over the world and introduce them on our store shelves,” said Daley. “Chef Griffith’s progressive sushi is a prime example of the sort of product we seek out.”
The sushi rolls will be available to-go in Dean and DeLuca’s Charlotte, North Carolina market (6903 Phillips Place Court) starting on Monday, December 7, 2009. Each to-go box contains one 8-piece sushi roll, and the boxes range in price from $6.95 to $9.95. The available types of rolls include: the Lobster Love Roll, which is filled with Maine lobster meat tossed with lime, scallions, celery, fresh corn, and served with Citrus Soy Sauce; the Cowboy Roll, which is filled with Brandt Beef skirt steak, triple-cream bleu cheese, red onion, baby spinach, and served with Jalapeno Soy Sauce; the Green Goddess Roll, which is bursting with fresh baby greens, cucumber, avocado, grilled asparagus, fresh herbs, and dusted with wasabi-sesame seed seasoning; the BLT roll, which is filled with crisp Berkshire bacon, juicy red tomatoes, cheddar cheese, avocado, lettuce, and served with Wasabi Mayo; and the Chicken Run Roll, which is filled with roasted chicken and fresh basil, mint, lettuce, red bell pepper, chili-garlic peanut crunch, and served with Sweet Chili Sauce.
Eco-conscious sushi lovers can feel good about indulging in Chef Griffith’s rolls because they are fish-free and sustainable.
About Chef Tracy Griffith:
Before becoming involved in the food industry, Griffith pursued modeling and acting in New York and Los Angeles. She left the acting world to pursue her passion for sushi and enrolled in the California Sushi Academy. In 2000, she became the first female graduate of the Academy and one of the few certified female sushi chefs in the world. In 2004, she wrote the acclaimed cookbook Sushi American Style. For more information, visit http://www.tracygriffith.com/
About Dean & DeLuca:
Founded by Joel Dean and Giorgio DeLuca in 1977, Dean and DeLuca is a worldwide purveyor of fine foods, wine, and kitchenware. Dean and DeLuca offers customers a sumptuous variety of artisanal foods and handcrafted products of the highest quality from around the globe. International food experts travel the world to discover the best little-known products and introduce them on store shelves. The store’s elegant displays overflow with colorful products and the aesthetics make food shopping an experience. For more information, visit http://www.deandeluca.com/
# # #
Joel Dean and Giorgio DeLuca founded Dean & DeLuca in 1977 with artist Jack Ceglic. Dean and DeLuca is a worldwide purveyor of fine foods, wine, and kitchenware. Dean and DeLuca offers customers a sumptuous variety of artisanal foods and handcrafted products of the highest quality from around the globe. The store’s elegant displays overflow with colorful products and the aesthetics make food shopping an experience. For more information, visit http://www.deandeluca.com/